myfreecuba.com: July 2009

July 23, 2009

10. Cuban Heroes Of The Independence

CUBAN HEROES

Jose Marti

José Julián Martí Pérez (Full name) (January 28, 1853–May 19, 1895) was a Cuban national hero and an important figure in Latin American literature. In his short life he was a poet, an essayist, a journalist, a philosopher, a translator, a professor, a publisher, and a political theorist. Through his writings and political activity, he became a symbol for Cuba's war for independence against Spain in the 19th century, and we call him "the Apostle".

Carlos Manuel de Cespedes

Carlos Manuel de Cespedes del Castillo (April 18, 1819 Bayamo, Oriente – February, 1874 San Lorenzo, Oriente). On October 10, 1868 Cespedes started the First War of Independence (10 years war) against Spain by freeing his slaves at his sugar mill estate "La Demajagua" in the province of Oriente. He proclaimed the Independence of Cuba in front of the Ayuntamiento (Town Hall) in Bayamo. Cespedes died in a Spanish ambush.

Ignacio Agramonte

Ignacio Agramonte y Loynáz (1841—1873) was a cattle rancher who led the war against Spain in the province of Camaguey in the First War of Independence (10 years war)which started in 1868. In July rebel forces under Agramonte bombarded Camaguey. Four years later he was killed in action against the Spanish forces.

Antonio Maceo

José Antonio Maceo y Grajales (full name) was born in June, 14, 1845 in Santiago de Cuba. At the end of the First War of Independence (10 years war) in Feb, 1878 he didn't agree with the pact with Spain. After this "Protest of Baragua" he fought another three months before he went into exile. On Apr 1, 1895 he came back by boat to start the Second War of Independence together with Jose Marti and Maximo Gomez, who had landed in Playitas de Cajobabo. Maceo was killed in the battle of San Pedro, on Dec 7, 1896.

Calixto Garcia

Calixto García e Iñiguez (August 4, 1839 – December 11, 1898) was born in Holguin, province of Oriente. In the First War of Independence (10 years war) against Spain he captured Holguin. At the end of the Second War of Independence in 1898 he was about to repeat this, when the USA actions in the War forced him to rush to Santiago de Cuba to help the USA-army. When finish that task Calixto went back to Holguin and occupied the city, again...

09. Cuban Voted Presidents

PRESIDENTS OF THE REPUBLIC OF CUBA

01. Tomas Estrada Palma (May 20, 1902 to Sep 28, 1906)

02. Jose Miguel Gomez (Jan 28, 1909 to May 20, 1913)

03. Mario Garcia Menocal (May 20, 1913 to May 20, 1921)

04. Alfredo Zayas (May 20, 1921 to May 20, 1925)

05. Gerardo Machado (May 20, 1925 to Aug 24, 1933)

06. Ramon Grau San Martin (Sep 10, 1933 to Jan 15, 1934)

07. Miguel Mariano Gomez (May 20, 1936 to Dec 24, 1936)

08. Federico Laredo Bru (Dec 24, 1936 to Oct 10, 1940)

09. Fulgencio Batista (Oct 10, 1940 to Oct 10, 1944)

10. Ramon Grau San Martin (Oct 10, 1944 to Oct 10, 1948)

11. Carlos Prio Socarras (Oct 10, 1948 to Mar 10, 1952)

12. Fulgencio Batista (Feb 24, 1955 to Jan 01, 1959)

Some others were Provisional Presidents like:

Alberto Herrera y Franchi (Aug, 1933)

Carlos Manuel de Cespedes y Quesada (Aug-Sep, 1933)

Carlos Hevia (Jan, 1934)

Manuel Marquez Sterling y Loret de Mola (Jan 18, 1934)

Carlos Mendieta (Jan, 1934-Dec, 1935)

Jose Agripino Barnet (Dec, 1935-May, 1936)

Fulgencio Batista (Mar, 1952-Feb, 1955)

Anselmo Alliegro (Jan 1 and 2, 1959)

Carlos Manuel Piedra (Jan 2, 1959)

We can also name de Executive Comision of the Provisional Goverment of Cuba (Sep 5-10, 1933)

Ramon Grau San Martin,

Guillermo Portela y Moller,

Jose Miguel Irisarri y Gamio,

Sergio Carbo y Morera, and

Porfirio Franca y Alvarez de la Campa.

08. My Wife's Cuban Soups

CUBAN TROPICAL SOUP (AJIACO CRIOLLO)

You'll need:
1 lb bones with meat, 4 quarts water, 1 tbsp salt, 2 ears of corn cut in small pieces, 2 green plantains, peeled, quartered, sprinkled with lemon juice, 2 lbs yucca, 2 lbs ñame, 2 malangas, 2 white sweet potatoes (boniatos), ½ small squash, all peeled and cut in small pieces, 1 packet Sazón con Azafrán, 1 (6 oz.) sofrito.

How to:

In large pot, combine meat, bones, water and salt, bring to boil, lower heat and cook for 1 hour. Stir in corn and green plantain, yucca, ñame and malanga, sweet potatoes, pumpkin, sazón and sofrito. Cook 1 hour or until all vegetables are tender.

RED BEANS SOUP (POTAJE)

You'll need:

2 cans red beans drained and rinsed, 2 tbsp olive oil, 1 clove of garlic (minced), 1 tsp oregano, 1 tsp cumin or to taste, 1 bay leave, 1 packet sazon complete, 1 tsp brown sugar, 1 tsp adobo with pepper, 1 cup water.

How to:

In a pot on medium, combine all ingredients, bring to boil, lower heat and simmer uncovered for about 10 minutes, or until desired consistency.

BLACK BEANS SOUP (POTAJE DE FRIJOLES NEGROS)

You'll need:

2 cans black beans drained and rinsed, 2 tbsp olive oil, 1 clove of garlic (minced), 1 tsp oregano, 1 tsp cumin or to taste, 1 bay leave, 1 packet sazon complete, 1 tsp brown sugar, 1 tsp adobo with pepper, 1 cup water.

How to:
In a pot on medium, combine all ingredients, bring to boil, lower heat and simmer uncovered for about 10 minutes, or until desired consistency.

HEN SOUP ORIENTE STYLE (CALDOSA DE LAS TUNAS)

You'll need:

½ hen, 2 yuccas, 3 potatoes, 2 green plantains, 1 malanga, 4 cloves garlic, 1 onion, 2 green peppers, 3 tbsp tomato sauce, 1 tbsp soy sauce, 1 tbsp of sofrito, 1 pinch of cumin, 2 tbsp oil, 1 tbsp mustard, 4 l water, 3 lemons, salt to taste

How to:

Wash the hen and leave it whole. Peel the root vegetables (viandas), wash and cut them well and put it in a pot with water. In a suitable container with hot oil, cook the hen, then add the remaining ingredients and cook until the hen is almost tender, remove the bones and shred it. Add the root vegetables (viandas) and let them cook until puree. Add the salt to taste and garnish with sliced lemon.

GREEN PLANTAIN SOUP (SOPA DE PLATANOS)

You'll need:

2 tbsp extra-virgin olive oil, 1 onion, 2 cloves garlic, 5 cups chicken stock, 2 green plantains, peeled and diced, 1 bay leaf, 1 tsp ground cumin, salt & pepper to taste

How to:

Heat the oil in a large heavy saucepan. Cut the onion and garlic and cook over medium heat until soft. Add the stock and bring to a boil. Cut the green plantains into little cubes and add them with bay leaf, cumin, salt and pepper. Return soup to a boil. Reduce heat and gently simmer, uncovered, until plantains are very tender, remove and discard the bay leaf. Puree the plantains and return it to the pot. Serve with green plantains chips (mariquitas)

July 19, 2009

07. My Wife's Cuban Rice

CUBAN RICE AND RED BEANS (CONGRI ORIENTAL)

You’ll need:
½ lb red beans, 1 bay leaf, 1 small onion, 3 cachucha peppers chopped, 4 cloves garlic, ½ tsp oregano, 2 beef bouillon, 1lb parboiled rice, 1½ liter water , 1 tbsp salt.

How to:
In a pressure cooker add red beans, water, salt and bay leaf, cook until tender (about 15 min). In another pot, sauté onions and peppers until onions are translucent then add garlic and oregano stir, add beans, rice and stir again, add water from the beans enough to cover it along with the beef bouillon. Cook until it boils, then reduce the heat and simmer covered, until rice is tender, approx 25 min.

CUBAN RICE AND BLACK BEANS (MOROS Y CRISTIANOS)

You’ll need:
½ lb black beans, 1 bay leaf, 1 small onion, 3 cachucha peppers chopped, 4 cloves garlic, ½ tsp oregano, 2 beef bouillon, 1lb parboiled rice, 1½ liter water , 1 tbsp salt.

How to:
In a pressure cooker add black beans, water, salt and bay leaf, cook until tender (about 15 min). In another pot, sauté onions and peppers until onions are translucent then add garlic and oregano stir, add beans, rice and stir again, add water from the beans enough to cover it along with the beef bouillon. Cook until it boils, then reduce the heat and simmer covered, until rice is tender, approx 25 min.

YELLOW RICE AND CHICKEN (ARROZ CON POLLO)

You’ll need:

1 chicken, ¼ cup oil, 2 onions chopped, 4 cloves of garlic (minced), 2 chopped tomatoes, 2 chopped bell peppers, 1 bay leaf, 1 lb parboiled rice, 1 can of petit-poi, 1 can pimentos, roasted saffron, salt and pepper to taste.
How to:
Boil chicken and tear into small pieces. Put oil in a pot, when hot, add the onion and garlic, stir and add the tomatoes. Add the pepper and bay leaf. Stir until the sauce is on point. Add the chicken pieces, stir for a while in the sauce until close to golden brown. Cover with 1 ¼ liter of water colored with saffron. Let it boil for a while until the chicken is almost tender. Add rice, petit-poi and half off peppers. Season it with salt and pepper to taste and cover it, simmer until rice is soft. Remove it from heat and let it finish in the pot. Decorate with the remaining peppers.

YELLOW RICE WITH COD (ARROZ CON BACALAO)

You’ll need:
1 lb of parboiled rice, 2 lb of cod, 1 large onion, 6 cloves of garlic, 2 green pepper, 2 tablespoons tomato paste, ¼ cup of oil, salt to taste.
How to:
Soak cod for 6 h, cut into small pieces, cook in 2 ½ liters of water, until soft. Strain the broth and store until use. Clean the cod and get rid of skin and bones. Chop the spices and add in hot oil. Add the tomato paste and rice washing and sauté everything for 5 min., add the hot broth, correct salt, wait until boiling, and then stir well. Lower the heat and let rice cook covered for 30 min.

VEGGIE RICE (ARROZ CON VEGETALES)

You’ll need:
1 lb parboiled rice, 2 medium carrots, ½ cup green beans, ½ cup sweet corn, 1 cup chopped squash, 1 large onion, 4 cloves garlic, 2 medium bell peppers, 1 tablespoon tomato paste, tomatoes, 4 cups of broth, 4 tablespoons oil, salt to taste.
How to:
Peel, wash and cut vegetables into small cubes, cut the onion, peppers and tomatoes in a little more, in hot oil, put the spices and stir until wilted; incorporates tomato paste, tomatoes and keep mixing for 2 minutes. Add rice, stir over 2 min, add the vegetable broth and the hot salt, lower the heat and simmer for 30 minutes.

July 14, 2009

06. My Wife's Cuban Beef

CASSEROLE STEAK (BISTEC EN CAZUELA)

You'll need:
4 sirloin steaks, 2 cloves of garlic, 1 lemon ,1/2 onion, 1/2 pepper, 3 tablespoons oil, 1/2 teaspoon salt, ¼ teaspoon ground pepper, ¼ cup tomato sauce, ½ cup dry wine.

How to:
Pound the meat and marinate it in lemon juice and crushed garlic. Stir fry the marinated meat with onion and pepper until the onion is translucent. Add the remains of the marinate and the rest of the ingredients. Cover the pot and simmer until the meat is tender, about 25-30 minutes.

GRIELLED SHREDDED BEEF (VACA FRITA)

You'll need:
1 1/2 lbs flank steak, 1 bell pepper, 2 white onions, 1 bay leaf, 2 garlic cloves, smashed, salt, 1/4 cup lemon juice, 3 tbs olive oil, ground black pepper.

How to:
Boil to tender the flank steak and let cool. Shred the meat and transfer to a bowl. Mash the garlic to a paste with 1/2 tsp of salt. Stir the paste into the meat, along with the lemon juice, olive oil, and sliced onion. Let stand at room temperature for 30 minutes to 1 1/2 hours. Heat a large griddle until very hot. Working in batches, spread the shredded beef on the griddle in a thin layer and season with salt and pepper to taste. Cook over high heat, turning once or twice, until sizzling and crispy in spots, about 6 minutes per batch. Transfer to a platter and serve.

SHREDDED BEEF (ROPA VIEJA)

You'll need:
1 1/2 lbs flank steak, 1/3 cup oil, 1 onion, 2 cloves of garlic, 1 bell pepper, 1 cup tomato sauce, 1 teaspoon salt, 1 bay leaf, ½ cup dry wine.

How to:
Boil to tender and shred the meat. Slice the onion into thin rings and the pepper into strips. Crush the garlic, saute the onion and bell pepper in hot oil, add the garlic, the meat and the remaining ingredients. Cook covered over low heat for 20 minutes, stirring occasionally to prevent from sticking.

GROUND BEEf (PICADILLO)

You'll need:
1lb ground beef, ¼ cup oil, 1 onion, 1 bell pepper, 2 clove of garlic, ¼ cup green olives, 1 teaspoon salt, 1 dash of ground black pepper, ½ cup tomato sauce, ¼ cup dry wine.

How to:
Saute the chopped onion, the crushed garlic and the pepper in the oil; add the meat and cook for a few minutes, stirring constantly to prevent the meat from sticking to the bottom of the pot. Add the remaining ingredients and cook over medium heat for about 20 minutes.

CUBAN BEEF STEW (CARNE CON PAPAS)

You'll need:
¼ cup oil, 1 white onion, cut into small cubes, 1 tablespoon minced garlic, 1 chopped green pepper, 1 cup chopped canned tomatoes, 1 tablespoon dry oregano, 1 tablespoon dry cilantro, 3 lbs beef top round, cut into 1-inch cubes, 1 cup dry sherry, 4 large peeled potatoes, cut into 1-inch cubes, salt and white pepper.

How to:
In a skillet, heat oil and sauté onions, add garlic, peppers, tomatoes, spices meat and sauté for 5 more minutes. Add sherry and simmer, uncovered, 5 min. Add potatoes and water to cover. Let simmer until potatoes are tender, about 20 minutes.

05. Cuban Flora & Fauna Symbols

La Mariposa (Butterfly Jasmine):

The Hedychiun Coronarium (originally from Asia) is the Cuban National Flower, symbol of the Cuban flora since women patriots started using the white one as a code on the nineteenth century. Has a wonderful aroma and can be found in various colors. Used in bridal bouquets, decorations in churches and homes in Cuba. Especially abundant in spring and summer when the weather is very rainy.

La Palma Real (Royal Palm):

Royal palm (Roystonea Regia) is the National Tree, it's tall, with very large leaves that resemble big feathers, there are around 12 different species, but the Roystonea Regia is considered the most beautiful of all varieties. Royal Palm is only one among the 70 species of palm trees that adorn the Cuban fields. If we add about 20 subspecies and others that have not been described yet, we can say that the island has hundreds of native palms and a figure above 90 percent are endemic.

El Tocororo (Cuban Trogon):

This bird is considered a National Symbol, because its beautiful white plumage on the chest, red and blue in the rest of the body, as the colors of the Cuban flag, while green cover his back. The wings have white stripes, its tail shows a peculiar aspect, as if where cut with scissors and has feathers in the upper jaw. The eyes are colored red. It is medium sized (10 inches), cannot live in captivity and has only been seen in Cuban forests. Does not build a nest, but usually uses the abandoned holes of woodpeckers or natural cavities in trees or palms, and feeds mainly in flowers, but also on buds and fruits. You can find it in almost all Cuban provinces, from the plain areas of Pinar del Rio to Sierra Maestra. The Priotelus Temnurus (Tocororo) is the Cuban National Bird.

July 11, 2009

04. The Cuban National Anthem

The Cuban National Anthem was composed by Pedro (Perucho) Figueredo and orchestrated by Maestro Manuel Muñoz Cedeño. Born as The Bayamesa, or Hymn of Bayamo was sang for the first time on Thursday, June 11, 1868, on the Central Church (Iglesia Mayor), in Bayamo, Cuba. On October the 10th began the Ten Years' War. On October 18, the patriotic army started taking Bayamo and, right before midnight, on October the 20th, they signed the capitulation of the Spanish forces. Then this hymn became popular and the cuban people took it as his call to fight for the freedom of the motherland. Is the song more beloved by the Cubans, here and there, a battle song that identifies our war culture, which inflame our spirit to fight using a pen, a blog or a machete.

English Lyrics:

To the battle, oh Bayamo’s people,

your homeland proudly sees you

no have to fear a glorious death,

cause to die for the country is to live.

To live chained is to live

plunged in the shame and dishonor;

you can hear the sound of the clarion

to the arms, braves ones, to the arms.

Spanish Lyrics:

Al combate corred bayameses

que la patria os comtempla orgullosa

no temais una muerte gloriosa

que morir por la patria es vivir.

En cadenas vivir es vivir

en afrenta y oprobio sumidos

del clarin escuchad el sonido

a las armas valientes corred.

July 10, 2009

03. The Cuban Coat of Arms

The Cuban Coat of Arms (el Escudo) was created in 1849 by Miguel Teurbe Tolon y de la Guardia but it wasn’t established by decreed until April 21st, 1906, under the government of the first Cuban President, Tomas Estrada Palma. Is the Nation’s Symbol and it’s formed by three spaces or divisions crowned by the liberty cap, representing the human principal rights: Liberty, Equality and Fraternity. The upper and horizontal space represents an open sea with two capes (Florida and Mexico) surrounding a key (Cuba) with a rising sun as a golden background, reminding us the geographical position of the island as a key opening the Gulf of Mexico. The left bottom part contains the blue and white stripes for the three original departments: Western, Central and Eastern provinces. Last but not least the beautiful countryside picture in the right division, a valley among rivers and mountains with a majestic and graceful Royal Palm Tree, the national tree of the country. The oak branch represents the nation’s strength and the laurel wreath, honor and glory…

02. The Cuban Flag

The Cuban Flag born as an idea of the General Narciso Lopez (Venezuela, Sept. 13, 1798) when he joined Cuba’s independence cause back in 1848 or 1849 in New York City, as the two versions said. He got the idea and went to see a friend of his, the poet and patriot Miguel Teurbe Tolon, who designed the flag which was sewn by his sister Emilia as is follow: Three blue and two white stripes, a red triangle and a white star. The blue stripes represent the three original provinces: Western, Central and Eastern, the white ones stand for the justice and purity, and the lone star in a red triangle was representing the unity of the patriots upon the blood of the heroes. It was in Matanzas, the town known as the Cuban Athens, where the Cuban flag was hoisted for the first time, in 1850. More than fifty years later, on May 20, 1902, the Narciso and Miguel’s flag was officially named: The Cuban National Flag. The law of National Symbols says: "[...] its shape is rectangular, twice length than width, composed by five horizontal stripes having all the same width, three deep blue and two white, placed alternatively. A red equilateral triangle, one of its vertical edges occupying the whole height of the flag and constituting its fixed edge. The triangle bears in its center a five-pointed white star, within an imaginary circle, whose diameter is the third of the flag´s height, having one of its points towards the free upper edge of the flag."

July 9, 2009

01. The Republic of Cuba

The Republic of Cuba is a country formed by the Isla de Cuba (the main island), the Isla de Pinos (Isle of Youth) and more than 4 000 keys and small islands. Cuba is located where the Caribbean Sea, the Gulf of Mexico and the Atlantic Ocean meets. Cuba is 90 miles south of Key West, United States, 77 miles west of Haiti, and 134 miles east of Mexico. The Cayman Islands and Jamaica are south of Cuba. The island of Cuba is 780 miles in length, and its width varies between 20 and 131 miles, and has approximately 3 625 miles of coastline. Its elongated shape has been many times compared with an alligator. The capital of Cuba is La Habana (Havana). The country was originally divided into six provinces (although the current count reaches fourteen) (Oriente, Camaguey, Las Villas, Matanzas, La Habana and Pinar del Rio). The highest point is Pico Turquino, in Sierra Maestra (almost 6500 ft.) and the largest river is El Cauto, also located in the province of Oriente (230 miles). There are about 11 250 000 inland residents, and it is said that 50 percent are women (50/50). The official language is Spanish. Below you can find a list of the national emblems:

The Cuban Flag: -